Pâté en Croute

A delicious combination of pâté cooked with pastry.


  • 100 g butter
  • 450 g chicken livers
  • 150 ml cream
  • 225 g frozen puff pastry (defrosted)
  • 1 small onion (chopped)
  • 6 rashers streaky bacon
  • 2 cloves garlic
  • pinch dried mixed herbs
  • a little salt and black pepper


  1. Melt the butter in a large saucepan and fry the onions until soft.
  2. Trim any excess fat or gristle from the livers and add them to the pan with the bacon, garlic, herbs, salt and pepper.
  3. Fry gently for five minutes or so, stirring all the time.
  4. Add the cream.
  5. Remove from the heat and allow to cool.
  6. Meanwhile, roll out the pastry in a rectangle.
  7. Put the pate mixture in a food processor and liquidise it.
  8. Place in the middle of the pastry, and brush the edges with beaten egg.
  9. Wrap the pate in the pastry and brush all over with beaten egg.
  10. Cook in a preheated oven, 230°C (450°F/Gas 8) for about 15 minutes, until golden brown.
  11. Remove and allow to cool before slicing and serving.


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